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Coffee vegan panna cotta

Coffee vegan panna cotta

Coffee vegan panna cotta

15 min Easy 2

150 ml quinoa rice drink

2 g agar-agar powder

100 ml soya cream

100 ml brewed coffee

2 tbsp rice syrup

1 tsp vanilla extract


Coconut yogurt (or your favourite)

Cocoa & coconut quinoa granola

Mint leves

  1. Put the quinoa rice drink, agar-agar powder, soya cream, brewed coffee, rice syrup and vanilla extract in a saucepan. Gently bring to a simmer, stirring constantly.
  2. Remove from heat and pour into two small glasses. Cool uncovered at room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight before serving.
  3. For serving add a spoon of coconut yogurt to each panna cotta, sprinkle cocoa & coconut quinoa granola on top and decorate with mint leaves.


1 tbsp = tablespoon

1 tsp = teaspoon